The Complete Distiller Containing, I. The method of performing the various processes of distillation, with descriptions of the several instruments: the whole doctrine of fermentation: the manner of drawing spirits from malt, raisins, molasses, sugar, &c. and of rectifying them: with instructions for imitating, to the greatest perfection, both the colour and flavour of French brandies. II. The manner of distilling all kinds of simple waters from plants, flowers, &c. III. The method of making all the compound waters and rich cordials so largely imported from France and Italy; as likewise all those now made in Great Britain. To which are added, accurate descriptions of the several drugs, plants, flowers, fruits, &c. used by distillers, and instructions for chusing the best of each kind...

PART III.

Chapter 3393 wordsPublic domain

_Of making Compound Waters and Cordials._

CHAP. I. _Of strong Cinnamon Water._ 147

II. _Of Clove Water._ 150

III. _Of Lemon Water._ 152

IV. _Of Hungary Water._ 153

V. _Of Lavender Water._ 154

VI. _Of Citron Water._ 156

VII. _Of Aniseed Water._ 157

VIII. _Of Caraway Water._ 159

IX. _Of Cardamom-seed Water._ 160

X. _Of Aqua Mirabilis._ 162

XI. _Of Mint Water._ 164

XII. _Of Pepper-mint Water._ 165

XIII. _Of Angelica Water._ 166

XIV. _Of Orange Water._ 168

XV. _Of Plague Water._ 169

XVI. _Of Dr._ Stephens_’s Water_. 172

XVII. _Of Surfeit Water._ 173

XVIII. _Of Wormwood Water._ 175

XIX. _Of Antiscorbutic Water._ 177

XX. _Of Compound Horse-radish Water._ 178

XXI. _Of Treacle Water._ 180

XXII. _Of Compound Camomile-flower Water._ 182

XXIII. _Of Imperial Water._ 183

XXIV. _Of Compound Piony Water._ 184

XXV. _Of Nutmeg Water._ 186

XXVI. _Of Compound Bryony Water._ 188

XXVII. _Of Compound Baum Water; or_ Eau de Carmes. 190

XXVIII. _Of Ladies Water._ 192

XXIX. _Of Cephalic Water._ 193

XXX. _Of Heavenly Water; or Aqua Cœlestis._ 194

XXXI. _Of Spirituous Penniroyal Water._ 195

XXXII. _Of Compound Parsley Water._ 196

XXXIII. _Of Carminative Water._ 197

XXXIV. _Of Gout Water._ 198

XXXV. _Of Anhalt Water._ 199

XXXVI. _Of Vulnerary Water; or_ Eau d’Arquebusade. 200

XXXVII. _Of Cedrat Water._ 201

XXXVIII. _Of Bergamot Water._ 203

XXXIX. _Of Orange cordial Water; or_ Eau de Bigarade. 204

XL. _Of Jasmine Water._ 206

XLI. _Of the Cordial Water of_ Montpelier. 207

XLII. _Of Father_ Andrew_’s Water_. 207

XLIII. _Of the Water of Father_ Barnabas. 208

XLIV. _Of the Water of the four Fruits._ 209

XLV. _Of the Water of the four Spices._ 210

XLVI. _Of the Water of the four Seeds._ 211

XLVII. _Of the divine Water._ 212

XLVIII. _Of_ Roman _Water_. 213

XLIX. _Of_ Barbadoes _Water_. 214

L. _Of Ros Solis._ 215

LI. _Of Usquebaugh._ 218

LII. _Of Ratafia._ 221

LIII. _Of Gold Cordial._ 245

LIV. _Of Cardamum, or All-fours._ 247

LV. _Of Geneva._ 248

LVI. _Of Cherry Brandy._ 252

LVII. _Of Honey Water._ 253

LVIII. _Of Unequalled Water; or_ Eau sans Pareille. 255

LIX. _Of the Water of Bouquet._ 256

LX. _Of Cyprus Water._ 257

LXI. _Of Vestal Water._ 259

LXII. _Of Beauty Water._ 260

LXIII. _Of Royal Water._ 261

LXIV. _Of the Essence of Ambergrise, Musk, and Civet._ 262

LXV. _Of Faints._ 263

A

Complete System

OF

DISTILLATION.

Distillation is the Art of separating, or drawing off the spirituous, aqueous, and oleaginous Parts of a mixt Body from the grosser, and more terrestrial Parts, by means of Fire, and condensing them again by Cold.

We shall therefore divide this Treatise into three Parts; in the first, we shall explain the Method of distilling Spirits from various Substances; in the second, the manner of drawing simple Waters; and in the third, the best Methods of making cordial or compound Waters.